Question from Hunker-Down.
A few days ago Michele posted the following for us cooking newbies: “I always make sure I bring any canned low acid foods to a boil for 15 minutes – just to be sure. 15 minutes of good hard boiling will kill botulism TOXIN in your food”. She explained that an oxygen free environment, such as a jar of home canned food can grow botulism and about 2 teaspoons of the ‘stuff’ could wipe out humanity.
Another source, Jackie Clay at backwoods Home Magazine seems to include the following paragraph in most of her instructions on canning meat:
“Always check a jar before you re-heat it to use. Make sure the seal is still firmly indented in the center and that you have to really pry to remove the lid. If it comes off easily it’s not sealed. Now look at the contents. Do they look appetizing and normal? Does the meat smell great? Before tasting the meat, heat it to boiling temperature for 10-15 minutes (longer for altitudes above 1,000 feet) before tasting or serving.”
So, I included the following on all our home pressure canned jars; “boil for 10-15 minutes before tasting or serving”.
All this leads to the question; Can botulism form in the oxygen free Mylar bags with O2 absorbers of dry wheat, oats, beans, macaroni, or noodles?
Should we boil for 15 minutes everything we take out of a Mylar/O2 bag?